Pumpkin olive oil cake is a deliciously moist, light and fluffy olive oil cake filled with pumpkin and warm, cozy fall spices. Top this cake with a rich cinnamon cream cheese frosting.
In a large mixing bowl fitted with whisk attachment whisk the eggs, sugar and light brown sugar together on low speed until combined. Increase the speed to high and whip for 4 - 5 minutes. The egg and sugar mixture will be thick and lighter in color.
With the mixture on medium speed, stream in the olive oil. Once all the olive oil is streamed in, increase the speed to high for 1 minute. Scrape the sides and bottom of the mixing bowl as needed. On low, whisk in the pumpkin puree and vanilla, followed by the dry ingredients.
Evenly pour the pumpkin spiced olive oil cake batter into the prepared pan. Bake the olive oil pumpkin cake for 45 - 50 minutes. Cool the cake in the pan for 45 minutes.
Cream together the butter with the room temperature cream cheese until just combined, about 2 - 3 minutes. Add the cinnamon and vanilla extract. Mix until creamy and well combined, about 2 - 3 more minutes on low speed. Stop and scrape down sides of bowl as needed.
Mix in the sifted powdered sugar ½ cup (60 g) at a time, mixing in each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed. Once all the sugar has been added, mix on high until the cream cheese cinnamon buttercream is fully incorporated and your desired consistency.